Bruschetta. Though technically it means “thick slices of bread grilled, rubbed with garlic, drizzled with olive oil” (thanks Webster’s!), to me it conjures up images of summer when there is an abundance of fresh tomatoes and basil. So, as I sit here in mid March with yet another snow storm approaching, I decided to make...
To be totally honest with you, I am a new convert to Brussels sprouts. I grew up in the day where, when your mom served you food, you had to eat it. Couldn’t leave the table until your plate was clean. Let’s just say I spent many long nights at the dinner table because of...
As much as I love sautéed onions, I needed a little change of scenery if you will. Food gets predictable, stale almost. So rather than sauté a bunch of onions, I decided to step it up a notch and make Caramelized Pearl Onions. By roasting the pearl onions in red wine and balsamic vinegar you...